Cabbage and Corned Beef Chowder

Name: Cabbage and Corned Beef Chowder
Ingredients: 3 tablespoons butter; 1 tablespoon olive oil; 1 onion, chopped; 4 cloves garlic, chopped; 1/4 cup all-purpose flour; 1 teaspoon dill seed; 1/2 teaspoon tarragon leaves; 1/4 teaspoon ground black pepper; 4 cups chicken broth; 3 cups chopped cabbage; 2 cups finely chopped deli corned beef; 2 cups half-and-half; 1 (8 ounce) package cream cheese; 2 tablespoons cornstarch; 2 tablespoons water

15 ingredients

9 steps

Ingredients

3 tablespoons butter
1 tablespoon olive oil
1 onion, chopped
4 cloves garlic, chopped
1/4 cup all-purpose flour
1 teaspoon dill seed
1/2 teaspoon tarragon leaves
1/4 teaspoon ground black pepper
4 cups chicken broth
3 cups chopped cabbage
2 cups finely chopped deli corned beef
2 cups half-and-half
1 (8 ounce) package cream cheese
2 tablespoons cornstarch
2 tablespoons water

Directions

1

Melt butter and olive oil together in a stockpot over medium heat; saute onion and garlic until onion is slightly softened, about 5 minutes.
2

Add flour, dill seed, tarragon leaves, and black pepper to onion mixture; cook and stir until flour is dissolved and fragrant, about 3 minutes.
3

Pour chicken broth over onion mixture and stir until blended, 2 to 3 minutes.
4

Add cabbage and corned beef; cook, stirring frequently, until cabbage is tender, about 20 minutes.
5

Add half-and-half and cook just until liquid is warm but not boiling, about 5 minutes.
6

Stir half-and-half into the pot; continue to cook just until liquid is warm but not boiling, about 5 minutes.
7

Melt cream cheese over low heat in a saucepan until creamy, 2 to 3 minutes.
8

Whisk cornstarch and water together in a bowl; stir into cream cheese until smooth.
9

Stir cream cheese mixture into soup; cook over low heat, stirring constantly, until cheese melts and soup is thickened, about 5 minutes.